In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne and a squeeze of fresh lime juice.
1/4 cup crème fraîche
1/4 cup light mayonnaise
1/2 teaspoon fine sea salt
2 canned chipotles in adobo sauce, seeded
6 ears corn, husked
1/2 cup queso fresco or grated Parmigiano Reggiano
1/8 teaspoon cayenne pepper
1 lime, cut into wedges
Preheat a grill to medium-high heat. Meanwhile, put crème fraîche, mayonnaise, salt and chipotles in adobo in a food processor and pulse just until smooth; transfer to a bowl. Generously brush mixture on corn and grill, turning occasionally, until deep golden brown, 7 to 9 minutes.
Brush remaining crème fraîche mixture on corn, then sprinkle all over with queso fresco and cayenne. Serve with lime wedges on the side to squeeze over the top.
Per Serving:190 calories (90 from fat), 10g total fat, 4g saturated fat, 20mg cholesterol, 380mg sodium, 23g carbohydrate (2g dietary fiber, 8g sugar), 6g protein